Strawberry jam-filled doughnuts

Name: Strawberry jam-filled doughnuts
Ingredients: 500 g flour (approximately); 7 g dried yeast; 1 teaspoon salt; 200 ml lukewarm water; 50 ml oil; 200 g strawberry jam; 1000 ml oil for frying; powdered sugar for dusting

Dessert - Strawberry jam-filled doughnuts by Tania D. - Recipia

Strawberry jam-filled doughnuts have jam tucked into the middle of the balls, and are fried until they develop a golden crust. The yeast dough made with flour and water stays soft in the middle, while powdered sugar clings to the crust and your fingers. I eat them warm, with nothing on top but powdered sugar. Prep: 30 minutes. Cook: 24 minutes. Rest: 60 minutes. Total time: 114 minutes. Servings: 12. Approximately 300 kcal and 4 g protein per serving.

Ingredients

500 g flour (approximately)
7 g dried yeast
1 teaspoon salt
200 ml lukewarm water
50 ml oil
200 g strawberry jam
1000 ml oil for frying
powdered sugar for dusting

Preparation

1. Mix 500 g flour with 7 g dried yeast and 1 teaspoon salt. Pour in 200 ml lukewarm water and knead for 10 minutes, until the dough pulls away from the bowl. 2. Pour a little of the 50 ml oil onto your hands at a time and work it into the dough for 5 minutes. 3. Cover the bowl and leave the dough to rise for an hour in a warm place. 4. Divide the dough into 12 pieces. Flatten each piece, put a tablespoon of jam in the middle, then pull the edges over the filling and pinch them together. Shape each doughnut into a ball, with the seam underneath. Shape them in about 15 minutes. 5. Pour 1000 ml oil into a pot and heat it for about 8 minutes, until it reaches 170°C. Fry the doughnuts in 4 batches, 4 minutes per batch, until golden. Transfer them to a platter and dust with powdered sugar.

Notes

I serve them with black coffee; the jam takes the place of any other sweet topping. Regular flour contains gluten, and there is no gluten-free substitute that behaves the same way here. Cooled doughnuts keep in a sealed container in the fridge for up to 3 days; the powdered sugar gets damp over time. Thicker jam holds up in the dough better than very runny jam. If it has large pieces of fruit, choose the ones that fit in the middle of the ball, away from the edge that gets sealed. Balls of similar size fry more evenly; larger ones may stay raw in the center until they brown too much on the outside. I keep the seam tightly sealed and underneath the ball, without rushing the shaping. Sometimes jam escapes through a weak seam and splatters the oil.